The scientists at the Faculty of Fisheries and Water Protection have managed to invent a new way of obtaining the caviar without the fish having to be killed. For its production, we in the Faculty mainly use the roe of Siberian sturgeon (Acipenser baerii) or starlet sturgeon (Acipenser ruthenus), but other species will be added in the future. The roe is obtained by a very gentle method similar to artificial egg-laying and then, using a special technology which is based on physical process and use of the kitchen salt, we transform it into a first-class culinary product. The fish is not being killed during this process, that´s why we use the trademark Sturgeon Friendly Caviar.
Guaranteed by the long-term research of the University of South Bohemia in the city of České Budějovice.